Creamy shrimp salad bites
By Chatelaine
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Photo, Roberto Caruso.
Cooked frozen shrimp is a great time saver when preparing for a party.
Ingredients
-
1/2 cup
mayonnaise
-
1 1/2 tsp
white-wine
vinegar
-
1/2 tsp
Dijon
mustard
-
1/2 cup
finely chopped
celery
, about 1 stalk
-
1/4 cup
minced red
onion
-
2 tbsp
finely chopped fresh
dill
-
2 300-g pkgs
frozen cooked, peeled small
shrimp
, thawed
-
4
small heads Belgian
endive
Instructions
- STIR mayo with vinegar, Dijon, celery, onion and dill in a medium bowl until combined. Season with fresh pepper. Rinse shrimp and dry on paper towels. Stir into mayo mixture until well coated.
- SEPARATE endive leaves and wash. Dry with a tea towel. Spoon about 1 heaping tbsp shrimp filling onto each leaf. Arrange on a platter.
- Make-ahead tip: Shrimp salad can be refrigerated for up to 2 hours. Spoon onto endive leaves just before serving.
How to peel and devein shrimp
Nutrition (per serving)
- Calories
- 110,
- Protein
- 8 g,
- Carbohydrates
- 2 g,
- Fat
- 8 g,
- Fibre
- 1 g,
- Sodium
- 115 mg.
- Good source of
- Vitamin B12